Red Cabbage and Baby Kale Coleslaw with a Ginger Lime Dressing

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Honestly, the inspiration was what I had left in my fridge! I saw this beautiful red cabbage and started adding to it. I really don’t like the idea of wasting food, so creating different recipe ideas with what you have on hand can be inpirational. That being said, don’t follow what I did exactly, if you have a pepper or a cucumber you want to use up, toss it in!

The cabbage, radish and baby kale are all cruciferous vegetables and part of the Brassica family. They really are amazing super foods, supporting both phase 1 and 2 of the liver detoxification pathways. Brassica vegetables are also potent antioxidants and have strong anticancer properties, specifically for female and male hormonal system.

Further Food Nutritionist Commentary:

This recipe is full of healthful vegetables and ingredients. With the kale, radishes, carrots and cabbage, you are sure to get tons of phytochemicals, anti-oxidants and fiber. The fresh grated ginger will add more than taste. Ginger aids in calming the digestive track through better stomach emptying and smoother muscle contractions.

By Dianne Rishikof, MS, RDN, LDN

Red Cabbage and Baby Kale Coleslaw with a Ginger Lime Dressing

  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Servings: 6

Ingredients

1/2 red cabbage (finely sliced)

3 carrots (thinly peeled)

4 radishes (thinly sliced)

2 cups baby kale

3/4 cups cilantro

1 tablespoon hemp hearts

1 tablespoon black sesame seeds

 

For the Dressing:

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 teaspoon maple syrup

1 whole freshly squeezed lime

1 inch piece of ginger (grated)

Instructions

  1. Cut up all the ingredients for your salad and place in a bowl.
  2. Add all dressing ingredients to a mason jar and give a good shake.
  3. Toss dressing over salad and enjoy!
Cut up all the ingredients for your salad and place in a bowl. Add all dressing ingredients to a mason jar and give a good shake. Toss dressing over salad and enjoy!

Nutrition Information

Per Serving:  Calories: 145; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 56mg; Potassium: 378mg; Carbohydrate: 13g; Fiber: 6g; Sugar: 6g; Protein: 3g

Nutrition Bonus:  Vit A: 173%; Vit C: 127%; Iron: 8%

 

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One thought on “Red Cabbage and Baby Kale Coleslaw with a Ginger Lime Dressing

  1. Madelyn

    I just read another article on the worst foods for Hashimoto’s and it said to not eat cruciferous vegetable raw??

    Reply

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